Malt extract and method of making same.



l I MALT EXTRACT AND METHOD 0F IVEAKING SAME.

K 0 Drawing.

To all whom it may concern:

Be it known that I, Is'rnon POLLAK, a sub ject of the Emperor of AustriwHungary, and residing at Vienna, Austria-Hungary, have invented certain new and useful lin- }')l'OVI11GntS in Malt Extract and Method of lilaking Same, of Which the following is a specification.

In the method of manufacturing diastase extracts from malt, hitherto used, it Was in1- possible to exhaust the whole diastatic capacity of the malt, or even the main portion of the saine, as in the assumption that diastase is very easily soluble, only a single extraction was made. The deficiency in diastaseyielded by the manufacture of diastase preparations, was attributed to losses in Working, so that all delay in the operations which, it was feared, would bring about an acidifying of the extract, and con sequent further losses of diastase, was avoided. It has been found, however, that the deficiency in the quantity I of diastase merely remains in the extracted malt (residue remaining after extracting) and is' lost during the saccharification of the residue. This discovery leads first of all to the improvement 0t repeatedly extracting one body of malt, for the purpose of avoiding such losses of diastase.

In order to prevent formation of lactic acid injurious to the diastase, during the comparatively long time required for the repeated extraction and clarifying of the increased quantities of liquid, care is taken, by adding carbonate of lime or the like, to neutralize the lactic acid produced, or to keep, the acidity of the mash always very low. In this Way, it is possible to exhaust the diastase down to the very small amount necessary to saccharify the starch of the malt.

Hitherto a temperature of about 70 C. has'heen always used for the saccharification of the residue remaining after the draining of the wort, in the manufacture of diastase preparations. According to the present process, this temperature is reduced to 65-66 C. This not only results inthe saccharification taking place in a more favorable manner, but the diastase is not injured by the heating. When the saccharincation is completed, the Wort is quickly.

drained, in order to bring it to slow temperature as quickly as possible. The Wort thus obtained is Isrnen PIQLLAK, or visa Specifit-ation of Letters Patent.

then mixed with the diane', AUSTIRZA-- itself. At the teinperatures which are used in the extraction, the injurious action of the lactic acid bacteria can be best elimii neutralizing the lactic acid formed by of carbonate of lime. in evaporating, it necessary to use reducing salts which, even ted by when used in traces, contribute considerably 7 to the increase of diastase caps city, keep the diizstase active and at the same time act as conserving agents.

The neutralization of the lactic acid is in itself by no means new. since it has been used for a long time also in lactic acid man ufacture and in the fermentin industries. Also in order to assist the formation of a peptonizing enzym produced by lactic acid bacteria, it has been repeatedly suggested to render harmless the lactic acid produced b v constant neutralization by means of The present supply of carbonate of lime. process however utilizes the Well known means oitireutraliziiig the lactic acid in a. special manner for the purpose of rendering possible by repeated extraction the e. :haustive separation of the diastase from. the malt: The usefulness of such a repeated extraction has not been hitherto made known. Furthermore in addition to re peated extraction, it .is also necessary to evaporate the ext acts obtained with addi tion of reducing a zentsQif it is desired to attain completely the object of the process.

I have not herein claimed the process of producin; malt extracts including the step of adding reducingsalts, ericeptin con iunc tion with the step of extracting in the p ence of the material capable oit'preven o: an increase in acidity. The addition of the reducing agents alone. is claimed in my copending application, Serial. No. 83?,8t6, tiled herewith.

The followingexample illustrates pre- 'and mixed with 25000 liters of Water.

mg mixture of malt and CaCO is again eX- -tracted with a further portion of Water v(25000 liters) and when the extraction is complete the liquid is drawn oil'. The extracted malt is then saccharified at a temperature of 65't0 66 (3., and the Wort is separated from the spent malt. A small amount of a reducing agent. is then added to the mixture of the two extracts and the wort, which is then evaporated in a vacuum, until the liquid reaches the consistency of syrup. If the formaldehyde derivative of the sodium salt of the sulioxylic acid is used as the reducing agent the amount of the added salt may be 5 kg. for the Whole of the mixed liquid.

I claim:

l. A process of making diastase preparations, which comprises repeatedly extracting the malt, in the presence of carbonate of lime, thereafter saccharifyinp the extracted malt at a temperature of 65 to 66 0., separating the Wort fromthe extracted malt, adding the Wort to the extract, and

evaporating the liquid thus produced in a vacuum, together With a small amount of a strong reducing agent, until the liquid reaches the consistency of the syrup.

2. A process of producing astable malt extract of high activity which comprises repeatedly extracting the same bulk of malt with successive portions of, Water, in the continued presence of an agent capable of preventing the accumulation of considerable percentages of free organic acids, thereafter saccharifying the extracted malt, separating the wort from the spent malt, adding; the aqueous extract to the Wort, and adding a strong reducing agent, and thereafter concentrating the said mixed liquid, at a relatively low temperature.

3. In the preparation of malt extracts, the step of successively extracting a-body of malt with successive. quantities of Water, in the continued presence of a material capable of preventing accumulation of free acids therein. I

4. In the preparation of malt extracts, the step of leaching malt in the continued pres ence of calcium carbonate.

As a new article of manufacture the herein described malt extract, said extract containing a relatively small amount of a salt of sulfoxylic acid.

ISIDOR POLLAK. -Witnesses i 1 JosnPi-r C. HADLER, Anons'r FUGGER. 

